Food Flavour Technology / Edition 2

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Overview

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost.  There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. 

The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.

The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists.  Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.

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Product Details

  • ISBN-13: 9781405185431
  • Publisher: Wiley
  • Publication date: 3/2/2010
  • Edition number: 2
  • Pages: 376
  • Sales rank: 1,132,915
  • Product dimensions: 7.10 (w) x 9.70 (h) x 1.10 (d)

Meet the Author

Andrew J. Taylor, Professor of Flavour Technology

Robert S.T. Linforth, Principal Research Fellow

Both of School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UK

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Table of Contents

1 Creating and formulating flavours John Wright Wright, John

2 Flavour legislation Jack Knights Knights, Jack

3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions Josef Kerler Kerler, Josef Chris Winkel Winkel, Chris Tomas Davidek Davidek, Tomas Imre Blank Blank, Imre

4 Biotechnological flavour generation Ralf G. Berger Berger, Ralf G. Ulrich Krings Krings, Ulrich Holger Zorn Zorn, Holger

5 Natural sources of flavours Peter S. J. Cheetham Cheetham, Peter S. J.

6 Useful principles to predict the performance of polymeric flavour delivery systems Daniel Benczedi Benczedi, Daniel

7 Delivery of flavours from food matrices Saskia M. van Ruth van Ruth, Saskia M. Jacques P. Roozen Roozen, Jacques P.

8 Modelling flavour release Robert S. T. Linforth Linforth, Robert S. T.

9 Instrumental methods of analysis Gary Reineccius Reineccius, Gary

10 On-line monitoring of flavour processes Andrew J. Taylor Taylor, Andrew J. Robert S. T. Linforth Linforth, Robert S. T.

11 Sensory methods of flavour analysis Ann C. Noble Noble, Ann C. Isabelle Lesschaeve Lesschaeve, Isabelle

12 Brain imaging Luca Marciani Marciani, Luca Sally Eldeghaidy Eldeghaidy, Sally Robin C. Spiller Spiller, Robin C. Penny A. Gowland Gowland, Penny A. Susan T. Francis Francis, Susan T.

Index

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